Mexican Hot Chocolate Cookies


SourceMel Walstrome
Prep time
30 minutes
Cooking time
14 minutes
Total time
44 minutes


1 1⁄2 cups
1⁄4 cups
unsweetened cocoa powder (dutch process)
1 teaspoon
1⁄2 teaspoons
1⁄4 teaspoons
cayenne pepper
1 teaspoon
baking soda
1⁄2 cups
unsalted butter
1 cup
dark brown sugar (packed)
egg (room temp)
1 teaspoon
vanilla extract
12 ounces
semi-sweet chocolate (61% cacao chopped, 2.3 cups)
1⁄2 cups
turbinado sugar (optional)


1. Preheat oven to 325. Whisk together flour, cacao, cinnamon, salt, cayenne, and baking soda.

2. In a separate bowl, beat butter with brown sugar on medium-high speed until light and fluffy, about 3 min. Beat in egg and vanilla until well combined. Reduce speed to low and beat in flour mixture until just incorporated.

3. Roll dough into 1-inch balls (each 1 heaping teaspoon). Gently roll each in turbinado sugar to coat. Place 2 inches apart on parchment lined baking sheet. Bake until surfaces crack slightly, 11 to 14 min. Let cool 5 min on sheets. Then transfer to wire racks.

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